Wildcrafted Sodas

Wildcrafted Sodas

Testing out some wildcrafted sodas. First is lilac + ginger +lime, second is fir + lemon + juniper + cedar. Fermenting with champagne yeast with the lilac and wildcrafted juniper yeast on the later. They are so pretty to look at ❤ .


Wildcrafted sodas are by nature a “wing it” method. And I’ll be honest, not all of them turn out well, but it’s all a part of the process. Sometimes they are on point, sometimes they turn into Wildcrafted Beers, or even Booze. And sometimes they go straight to the compost.

Nevertheless, the process is quite simple (and gorgeous sitting on your kitchen counters)

  1. Wildcraft or gather your herbs. I am super in love with the evergreen sodas; juniper, cedar, fir, pine. But you can use nearly any garden herb that you are familiar with, mint, yarrow, violet, peony, rose, raspberry leaves, chives, etc.

  2. Note: we did have a discussion and interest in whether or not it was a good idea to use Ponderosa Pine needles. Pascal Baudar has a simple soda of pine needles and lemon, but he lives in Los Angelos and doesn’t get to enjoy our species readily. Scott Kloos from The School of Forest Medicine out of Oregon (although not a physician, a knowledgable herbalist) uses Ponderosa Pine for respiratory ailments but does comment on it’s potential abortifacient properties (as with most evergreens, aka Don’t Take This While Pregnant). There is some information floating around from an unknown source claiming that there might be toxicity with the Ponderosa Pine, although the only information I could find was on it’s constituent, isocupressic acid which acts as an abortifacient (Don’t Take This While Pregnant). It’s interesting the use of the term “toxic” which I suppose will be another journal entry one day…

  3. Anywho, so collect your herbs, wash them, throw them into a large jar. I am using a 1.5 gallon sun tea container. Top them with water. I have probably 1/6-1/5 of the container full of herb. I would imagine that depending on the herb you would want more or less. I am putting either lemon or lime (one whole cut lemon or 2-3 whole cut limes) in order to give it a little more preserve and ward off any unwanted yeast/bacteria. Pascal Baudar recommends the same.

  4. Add some sugar. I added 2 cups to my 1.5 gallon wort.

  5. And depending on what you have in there you may want to add some champagne yeast. I added champagne yeast to the lilac soda (which didn’t turn out to well, but most likely because my lilac weren’t in full bloom) and let the juniper + cedar + fir + lemon one do it’s thang with it’s own yeast (juniper berries are said to have a good deal of yeast). I can’t wait until my fir tree cones are a little bigger, because apparently most evergreen cones are packed with yeast, which makes sense.

  6. Top it with cheese cloth, or an airlock if you have one.

  7. For the lilac soda I waited a day because of the added yeast made it go quick. The fir + juniper + cedar + lemon I waited three days until it was slightly bubbly.

  8. Strain and rebottle, preferably with flip top bottles which allow some air to escape so you don’t get explosions. Put them in the fridge or if you want to make some boozy concoctions you can store them in the cellar and forget about them for 5 years like Keely did!